It's about that time again... the end of a class. Busy, busy, busy. However in the craziness this time we add the extra special fun of preparing ALL food pretty much from scratch. After careful consideration and research and a little inspiration from Jaime Oliver's Food Revolution I have cleansed our house of
However (there's always a however isn't there?)... I am thrilled to have found this little gem in this month's Food and Wine! These took ZERO talent, practically no time, and were the best tacos that have ever come out of our kitchen! Seriously you must put these on your menu this week. You will not be disappointed.
Adapted from Food and Wine (Leo and Oliver Kremer with Miguel Franco)
3 medium tomatoes, coarsely chopped
1/3 cup fresh lime juice
1 cup water
1 teaspoon salt
2 pounds, skinless, boneless chicken thighs
2 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon smoked sweet paprika
1 teaspoon dried parsley (I used fresh but it may have fallen off during cooking)
12 corn tortillas, warmed (we had flour so they weren't gluten-free but easily remedied)
Shredded Monterey Jack cheese, jarred salsa verde and chopped avocado, tomato, onion, and cilantro for serving
In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work space and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.